Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world
More recipes for stunning meals ready in 30 minutes
More simple ways to prepare all the vegetables in the farmers market
Advice on choosing sustainable fish, chicken and others
Tips on throwing an easy cocktail party
More recipes for flavorful techniques like grilling
More recipes for the new ingredients flooding the market
Recipes was selected by editor in chief of Gourmet Today, Ruth Reichl
Every recipe has been tested and cross tested in the Gourmet test kitchen
Menus for holidays and other seasonal occasions
Authoritative glossary of ingredients
Hundreds of sidebars on ingredients and handy techniques from the test kitchen
Indispensable for anybody interested in Cooking
The Author
Ruth Reichl - Joined Gourmet as Editor in Chief in April 1999. Had been the restaurant critic at The New York Times since 1993. Chef and co-owner of The Swallow Restaurant from 1974 to 1977. Played a part in the culinary revolution that took place in Berkeley, California. Served as restaurant critic for New West and California magazines. Became restaurant critic of the Los Angeles Times, where she was also named food editor. Began writing about food in 1972. Honored with three James Beard Awards and with numerous awards from the Association of American Food Journalists.
